Broccoli Spinach Kale Basil Pesto Pasta

Name: Broccoli Spinach Kale Basil Pesto Pasta
Total time: 55 min
Ingredients: 14 broccoli florets (One broccoli head washed and florets removed); 1 cup spinach (washed and chopped); 1 cup kale (washed and chopped); 2 cups basil leaves; 1/4 cup walnut (or pine nuts (to make it nut free you can add sunflower seeds or pepitas)); 2 garlic (cloves chopped); 1/4 cup parmesan cheese (grated); 1/4 cup olive oil; salt (to taste); water (as needed to crush the pesto); 500 g farfalle pasta; 2 tbsp extra virgin olive oil; 2 garlic (finely chopped); 1 tsp red chili flakes; 10 mushroom (sliced, optional); 1/2 cup sun dried tomatoes (optional. You can also use fresh cherry tomatoes in place of sun dried tomatoes. ); italian seasoning (to sprinkle ); 1/2 tsp extra virgin olive oil (to drizzle while serving); 1 tbsp parmesan cheese (to sprinkle on top while serving); fresh basil leaves (to garnish)

pepkitchen.com

Broccoli Spinach Kale Basil Pesto Pasta is a next variation of cooking the regular pesto pasta by adding broccoli and green leafy veggies to it.

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Ingredients

14 broccoli florets (One broccoli head washed and florets removed)
1 cup spinach (washed and chopped)
1 cup kale (washed and chopped)
2 cups basil leaves
1/4 cup walnut (or pine nuts (to make it nut free you can add sunflower seeds or pepitas))
2 garlic (cloves chopped)
1/4 cup parmesan cheese (grated)
1/4 cup olive oil
salt (to taste)
water (as needed to crush the pesto)
500 g farfalle pasta
2 tbsp extra virgin olive oil
2 garlic (finely chopped)
1 tsp red chili flakes
10 mushroom (sliced, optional)
1/2 cup sun dried tomatoes (optional. You can also use fresh cherry tomatoes in place of sun dried tomatoes. )
italian seasoning (to sprinkle )
1/2 tsp extra virgin olive oil (to drizzle while serving)
1 tbsp parmesan cheese (to sprinkle on top while serving)
fresh basil leaves (to garnish)